Development of a whey beverage with enhanced protein and provitamin A

Abstract

Whey, a nutrient-rich by-product of cheese production, remains underutilized in Uganda despite its environmental burden and nutritional potential. This study aimed to develop a cost-effective, locally sourced, and nutritionally enhanced whey-based beverage by incorporating mango pulp and chia seeds. Using a 3 × 3 full factorial design, various formulations were evaluated for sensory acceptability and nutritional composition. The optimal formulation containing 2.5g\L chia seeds and 30g\L mango pulp achieved the highest consumer preference across sensory attributes such as taste, aroma, and mouthfeel. Nutritional analysis revealed that while the beverage provided modest levels of protein (0.037g) and fiber (0.040g) per 250 mL, it was particularly rich in β-carotene (2800µg), contributing up to 40% of the recommended dietary allowance (RDA) for adult females. The findings support the beverage’s potential as a provitamin A-rich functional food suitable for addressing vitamin A deficiency in Uganda. This research also underscores the value of utilizing local agricultural resources to create sustainable food solutions aligned with national development and public health goals.